Crabmeat Sycamore
"This is a Christmas Eve tradition in our house. It*s rich, delicious,
and worth spending the money on the lump crabmeat. It*s to-die-for good!
Serve with slices of French baguette or sourdough bread for dipping."
PREP TIME 30 Min COOK TIME 30 Min READY IN 1 Hr
SERVINGS & SCALINGOriginal recipe yield: 32 servings
US METRIC
About scaling and conversions
INGREDIENTS
2 jumbo lump crabmeat
3 pounds Swiss cheese, shredded
2 (11 ounce) cans artichoke hearts, drained
6 tablespoons butter
2 tablespoons green onion, finely chopped
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/4 cup dry sherry
1 teaspoon hot pepper sauce to taste
1 teaspoon Worcestershire sauce
2 teaspoons minced fresh parsley
salt and pepper to taste
2 cups bread crumbs
1 tablespoon paprika
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large
casserole dish.
Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers
into the bottom of the prepared casserole dish.
Melt the butter in a skillet. Cook the green onion in the butter until
softened. Stir in the flour until smooth. Slowly add the milk while
stirring and continue cooking and stirring until thick. Add the sherry,
hot sauce, Worcestershire sauce, and parsley. Season with salt and
pepper. Pour the sauce over the layers in the casserole dish. Sprinkle
breadcrumbs and paprika over the top.
Bake in the preheated oven until bubbly, about 30 minutes.
May the spirit of Christmas bring you peace,
The gladness of Christmas give you hope,
The warmth of Christmas grant you love Merry Christmas~Angelique~
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